Cheesecake Factory Oreo Cheesecake is absolute bliss! The rich and creamy cheesecake has an Oreo cookie crust, Oreos in the filling, and Oreo cookies on top. This cookies and cream cheesecake is simply the best homemade dessert for birthdays and holidays, especially Christmas, Thanksgiving, and Valentine’s Day.
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Cheesecake Factory Bakery Oreo Cheesecake
The Cheesecake Factory is known for its many delicious dishes. Their menu is vast and is sure to please everyone that goes there. One of their popular and standby cheesecakes is their famous Oreo cheesecake. You can recreate it at home with this copycat recipe.
If you have never made a cheesecake before, they aren’t too difficult to make. As with many baking recipes you need to follow a few simple guidelines to have success at making your cheesecake.
Oreo cheesecake recipe ingredients
Here’s what you need to make Oreo cheesecake:
- Oreo cookies
- Butter
- Cream cheese
- Sour Cream
- Eggs
- Sugar
- Vanilla extract
- All-purpose flour
- Salt
How to make Cheesecake Factory Oreo Cheesecake
- Melt the butter, then combine melted butter with Oreo crumbs and press into a 9-inch spring pan.
- In a large bowl beat cream cheese with a hand mixer until light and fluffy.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Add vanilla, salt, and flour. Beat until smooth with no lumps.
- Add the sour cream and beat well.
- Turn off the mixer and stir in coarsely chopped Oreo cookies with a spoon.
- Pour the batter into the springform pan and place coarsely chopped Oreo cookies on top.
- Place the pan on the top rack and in the middle of a preheated oven at 325 degrees Fahrenheit and bake for one hour.
- The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
- Turn the oven off, prop the oven door open, and let the cheesecake stay in the oven for one hour.
- Remove the cheesecake from the oven, place it on a cooling rack, and cool it to room temperature.
- Place it in the refrigerator for 24 hours.
Serve a slice as-is or topped with whipped cream. Here’s how to make homemade whipped cream:
- Pour 1 cup of heavy whipping cream, 2 tablespoons of powdered or granulated sugar, and ½ teaspoon of vanilla extract into a chilled mixing bowl.
- Beat it on medium-low speed until it looks foamy.
- Gradually increase the speed and beat until stiff peaks form.
- For a decorative touch, use a piping bag fitted with a Wilton 1M piping tip to pipe it onto the cheesecake.
Tips for making cheesecake
Here are my tips for making a great cheesecake:
- All ingredients need to be at room temperature before you begin. And keep the mixer on a low setting during the mixing and beating process.
- Do not over-mix the cheesecake; it will fall if too much air is whipped into the cheesecake. Mix only until ingredients are incorporated. Beating a cheesecake for 2 or 3 extra minutes is not helpful.
- Cheesecakes may not be fully set when removed from the oven – this is OK. The cheesecake may have a slight wiggle in the center when you remove it from the oven. The cheesecake will continue to set up after you remove it from the oven. It will firm up as it cools.
How to prevent cheesecake from cracking
To prevent cracking when the cheesecake cools run a knife around the edge of the pan to loosen the cheesecake from the springform pan. Once the cheesecake cools completely remove the springform pan, it is important to wait until the cheesecake sets up completely.
Is a water bath necessary for this Oreo cheesecake?
It is not necessary but it is highly recommended. Please consider using a water bath for this recipe. It helps to moderate the temperature of the oven. Most ovens do not heat continually; they cycle between not heating and then heating to maintain the temperature.
What size pan do I use?
Ideally please use the 9-inch sized pan, this is the size of the pan this recipe was developed. Your cooking time will vary if you use a different sized pan.
How many Oreos do I use?
We are using Oreo cookies in three different measurements. For the crust, you need to crush the cookies before you measure them. For the batter, you will use six cookies. For the top of the cheesecake, you will use eight cookies.
How to store an Oreo cheesecake
Store this cheesecake in the refrigerator wrapped with plastic wrap. You may even want to press plastic wrap or parchment paper to where the cheesecake was sliced. Cheesecake will last for up to a week in the fridge, but the Oreo crumbles will begin to soften after about 48 hours.
Does Oreo cheesecake freeze well?
An Oreo Cheesecake does freeze well. If you want to freeze it, be sure to let it cool to room temperature, then wrap it with a layer of plastic wrap and then another layer of plastic wrap or aluminum foil. Freeze it for up to 3 months. Thaw it in the fridge overnight.
Love the Cheesecake Factory? Be sure to check out these copycat recipes
Favorite Family Desserts
- Angel Food Cake with Pineapple
- Cracker Barrel Coke Cake
- Fresh Peach Cobbler with Bisquick
- Lemon Lush Dessert Recipe
- Yellow Cake Mix Pound Cake
- Easy Brownie Bottom Cheesecake
- Kozy Shack Pudding
- Jello Dessert
And there’s more! Look at my copycat casual dining restaurant recipes and easy homemade desserts.
Cheesecake Factory Oreo Cheesecake
Ingredients
Oreo Crust
- 1 1/2 cups Oreo cookie crumbs (about 23 whole Oreos with filling, finely chopped)
- 2 tablespoons melted butter + more for the pan
Oreo Cheesecake
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 8 ounces sour cream room temperature
- 15 Oreo cookies coarsely chopped, divided use
Instructions
- To make the crust, thinly coat the inside of a 9-inch springform pan with butter. Mix the Oreo crumbs with the melted butter and press the mixture into the bottom and 1 1/2 inches up the sides of the prepared springform pan.
- Preheat the oven to 325°F.
- With the mixer on low, beat the cream cheese until light and fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time and beat until just blended, making sure not to incorporate too much air into the batter. Add the vanilla, salt, and flour and beat until just smooth. Add the sour cream and beat until just combined. Do not overmix. Use a spatula to fold just under half of the chopped Oreos into the batter.
- Pour the batter into the springform pan and top with the remaining chopped Oreos.
- Place the pan on the top rack of the preheated oven and bake for 1 hour, until the center of the cheesecake jiggles slightly when the pan is gently shaken. If it is very jiggly, cook for an additional 15 minutes.
- Turn the oven off and prop the door open with a wooden spoon. Keep the cheesecake in the oven for another hour before transferring it to the counter to cool completely.
- Cover the pan and refrigerate for 24 hours before serving.
Video
Notes
- This recipe was developed for a 9-inch baking pan.
- For optimal flavor, allow the baked cheesecake to rest for 1 day before seving
I grew up in a family that owned a cheesecake business. So I think I know a little bit about cheesecakes. Your recipe is pretty much the same except for this. I add 1 stick of butter instead of the cup. After I pour half the cheese cake batter in, I place 4-7 oreo’s (depending how much you like oreo’s) and then pour the rest of the batter on top. I also whip the hell out of it. A water bath is a must. I get nothing but compliments and requests for it. Thank you for sharing!! Great recipe!
Thank you for your comment, that means a lot to me, as you were in the Cheesecake business.
This recipe is amazing!!!!! Didn’t use a water bath, had a few cracks so I topped it off with a chocolate ganache topping and it was peeeerrrrrfffeeecccttt!!!! It was so good that everyone thought it was store bought. I only used 4 eggs and used a 10 inch spring form pan and baked it for 50-55 min at 325. I’ve made this a few times already, and it’s amazing every time. Thanks for a great recipe.
Oh, that’s good to hear. I also have read you can try to wrap the cheesecake very gently if a crack forms to try to close it when it cools. I am glad you enjoy the recipe.
Sorry I meant I tried it a few minutes ago not months! Did I mention it was delicious!!!!!!
I made this last night in preparation for my daughter’s birthday… she loves Oreo cheesecake and she wanted a homemade one and not one from The a Cheesecake Factory. I followed the directions almost precisely except I put it in a pie dish since I didn’t have a springform pan. The leftover batter I put in cupcake tins after pressing the oreo crust into the bottoms. I tasted one of them just a few months and had to leave a comment: UNbelievably delicious!!!!!! Thanks so much for a great recipe! My daughter is going to be thrilled tonight! Mine didn’t crack, didn’t burn and I also did not use a water bath…. still perfect!!
325 degrees im farenheit or celcius ?
Made this cake for thanksgiving and it was amazing. I followed the recipe verbatim but did not use a water bath. It was decadent, sweet, and creamy. Thanks for the recipe, I will be making this again soon. Fabulous!
I just made this today. Followed the recipe exactly, and it looks and smells really good. I’m so excited I want to taste it, but I know it needs to sit overnight. I’m not the best cook, and attempted a regualr baked cheesecake before let’s just say it wasn’t a hit. Hopefully I can redeem myself with this. Thanks for the recipe.
Why did you use flour & sour cream? Why not use lemon juice & whipping cream? Sour cream just sounds yucky in a cheesecake.
Flour slightly firms up the cake and also helps from collapsing (sometimes the result of over beating the batter). The sour cream is for a creamier texture and taste. Of course, the sour cream can be replaced by other ingredients such as Greek yogurt or creme fraiche. You can even change the ratios of the cream cheese and fats the acquire the texture that fits your preference.
Most if not all cheese cakes have cream cheese in them
Hi, I wanted to know how to you bake a cheesecake without getting the top to brown?
Try baking it on the bottom rack.
The water bath method is the way to go. It ensures a more evenly baked cheesecake, a creamier texture, and a nice smooth top. I like to foil around my springform, submerge halfway in water in a hotel pan and cover that pan in foil as well. I like to poke holes in the foil to allow steam to escape. The whole idea is for the humidity of the oven to keep the cheesecake top from drying out (which results in browning and cracks). Look up and experiment with water bathing and see what works best for you.
Can you tell me why you added flour to your cheesecake. I make the copycake pumpkin one but I have never added flour….is they why your cheesecake rose so high?
Could you please convert the cups to grams in the recipe because I find many different conversion on Google. Thanks. Would really appreciate.
How to transfer the cake from the spring pan to a cake board if I want to serve to my guests? Thank you.
When you cook your cheesecake, cut out a piece of parchment paper to fit on the bottom of your cheesecake. Then you can just slide it off the pan on to your cake board.
I only used this recipe to base myself off of something because I’ve never made Oreo Cheesecake before. Instead I used a pinch of salt, no sour cream, & only 10 crushed Oreos & it came out AMAZING! I guess I have my own recipe now 🙂
I guess you do have your own recipe now 😉 I am glad you liked the base recipe.
Stephanie…I have a 9″ spring form pan, yours says 8″ will it work???
You may need to watch the time, and adjust the time.
Great recipe! Tried it out! https://www.youtube.com/watch?v=3-DZzkzgV2M (though mine didn’t come out as pretty 🙁 Still delicious, though!)
I used an 8″ pan and had a ton of batter left. It didn’t cook properly and overflowed out of the pan at 325. The middle is not set properly .I make NY cheesecake all the time and never had this issue. Wish I watched your video first to get the correct information that the recipe lacks.
Do you mean that the total amount of cream cheese is 8 ounce or 3 packages of 8 ounces cream cheese = 24 ounces?
You need 3 packages of cream cheese that weigh 8 ounces each for a total of 24 ounces.
What type of cream cheese do you use? Like Philadelphia? Or What? Thx!
Wish I would have read comments first…mine looks like crap but I’m hoping it tastes good at least…
It doesn’t look pretty, you are right. It tastes good.
Made this tonight, will see how it is tomorrow night 🙂 It looks good, used a convection oven (which lowered the temp to 300 Degrees automatically) in a water bath, I left it in the full hour and then let it cool in the oven with the door propped open for a full hour. Top does not look burnt. The edges of the cheesecake have drawn away from the pan and look good. The center was a little jiggly, but that is what it says it will be.
Please stop repeating the theme throughout the entire video!!!! AHHHH!!!
I made this cheese cake and It was really perfect but I don’no why I could feel the smell of egg maybe becaus I did’nt use enough vanilla but the texture and taste was so good
It looks really pretty. I am glad it worked out well for you.
In the recipe you say to use an 8″ springform pan, but in the video you say to use 9″. Which one should I use? I am not adding the extra stick of butter. Thanks!